Korean-inspired Har Gow (rice Paper Dumplings) 🇰🇷🦐 (14 Du

• 분량: 2 Servings
• 총 시간: 6 minutes

재료

200g Shrimp (minced)

50g Firm Tofu (mashed or finely crumbled)

15g Kimchi (well-drained, finely chopped)

1 tsp Gochujang (optional, for color/heat)

1 tsp Soy Sauce

1 tsp Dashi Powder

1 tsp Sesame Oil

½ tsp Minced Garlic

1 pinch Stevia (or sugar-free sweetener)

10 ½ sheets Rice Paper (cut into quarters — use 3 wedges per dumpling)

방향

Mix shrimp, tofu, kimchi, gochujang, soy sauce, dashi, sesame oil, garlic, and stevia to form the filling.

Lightly wet rice paper sheets, cut each into 4 wedges.

Overlap 3 wedges slightly to form a base. Place ~1 heaping tsp filling in the center and fold edges over to seal dumpling.

Steam over parchment or napa leaves for 6–7 minutes, or until translucent and fully cooked.